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🍽️ Mussels with Bell Peppers

470 kcal · 30 min · 4 servings

Ingredients

• 2 kg mussels
• 1 onion
• 1 bell pepper
• 2 garlic cloves
• 0.5 bunch thyme
• 1 tsp peppercorns
• 3 tbsp olive oil
• 200 ml white wine
• black pepper (from the mill)

Instructions

1. 1. Rinse the mussels thoroughly under running water.
2. 2. Pull out the beards from the mussels.
3. 3. Check each shell and discard any mussels that are still open.
4. 4. Peel the onion and the garlic clove.
5. 5. Cut the onion into thin rings.
6. 6. Finely chop the garlic.
7. 7. Wash the bell pepper.
8. 8. Cut the bell pepper in half.
9. 9. Remove the core and the white inner membranes.
10. 10. Slice the flesh into thin strips.
11. 11. Wash the thyme.
12. 12. Shake the thyme dry.
13. 13. Heat the olive oil in a large pot.
14. 14. Sauté the onion, garlic, and bell pepper, stirring, for 3 minutes.
15. 15. Add the mussels and thyme.
16. 16. Cover the pot.
17. 17. Cook for about 8 minutes until the mussels open.
18. 18. Shake the pot vigorously occasionally while cooking.
19. 19. Discard any mussels that remain closed after cooking.

Nutrition per serving

• kcal: 470
• Protein: 54 g · Fett/Fat: 17 g · Carbs: 15 g